Anheuser-Busch

Devils Backbone- Outpost Tap Room & Kitchen Line Cook

3+ months agoRoanoke, VA

Position: Line Cook I
Supervisor: Executive Chef
Division: Hospitality Division - Outpost
FLSA Status (Classification): Non-Exempt - Hourly (Administrative)

The Line Cook is responsible for preparing a variety of food at the Chef's discretion. The line cook can be seen as somewhat entry-level or simply limited in scope of responsibility when compared to the kitchen operation as a whole. The line cook may operate one or a select few pieces of kitchen cooking equipment (Flat Top, Grill, Saute, Smoker, Salads, and Pantry), but not have a grasp for all facets, and largely focuses on prepping items to be cooked. This position works somewhat autonomously, although the day-to-day responsibilities will be derived from the Sous Chef or Chef. The Line Cook is a fast paced position that's essential for the kitchen to operate at the desired level.

Daily Duties, Functions, Responsibilities

  • Complete opening and closing checklists.
  • Refer to Daily Prep List at the start of each shift for assigned duties.
  • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
  • Understands and complies consistently with our standard portions sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Portions food products prior to cooking according to standard portions sizes and recipe specifications.
  • Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
  • Close the kitchen properly and follows the closing checklist for kitchen stations. Assists other in closing the kitchen.
  • Attends all schedules employee meetings and brings suggestions for improvement.
  • Promptly reports equipment and food quality problems to Kitchen Manager.
  • Assists the Chef and Sous Chef with kitchen inventory, and food storage.
  • May tend to the garden (care and cultivation).
  • Inform Kitchen Manager immediately of product shortages.
  • Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
  • Other duties as assigned.


Physical Conditions and Nature of Work Contacts
  • Regular contacts are made with individuals from within the Back of House and Front of House divisions
  • Communication is usually cooperative in nature.
  • Work takes place in hot, wet, humid, and loud environment for long periods.
  • Lifting up to 60 pounds repetitively.
  • Conducts work in a standing position; job requires frequent standing, walking, bending, stooping and lifting.
  • Requires frequent operation of a variety of kitchen machine/equipment.
  • Requires the ability to manipulate large quantities of food, dishware, cookware, etc. with hands.



Job Qualifications
Knowledge, Skills, and Abilities
  • Minimal knowledge of food and beverage industry - back of house operations
  • Ability to manage personal responsibilities in a high-stress, fast-paced working environment
  • Ability to use multiple items/pieces of equipment in the kitchen.
  • Ability to follow oral and written instructions.


Education and Experience
  • Restaurant experience preferred.
  • Virginia Drivers License

Job ID: Anheuser-18006957